German Risotto

Monica H


Celebrate Oktoberfest! This is a nice risotto with German sausage, beer, commonly used German spices and herbs (bay leaf, marjoram, dry mustard, parsley and chives), and a commonly-used German cheese (smoked gouda).

With this, as with any risotto, have all your ingredients prepared and on-hand before you start cooking. Since risotto requires frequent stirring, you won't want to leave the stove unattended to get something you forgot to put out.


★★★★★ 1 vote

10 Min
35 Min


  • 1 1/2 c
    arborio rice
  • 1 lb
    any german sausage you like; casing removed...sausage crumbled
  • 1
    medium yellow onion, finely diced
  • 3 clove
    garlic, peeled and grated
  • 1 c
    beer (try a pilsner like pilsner urquell)
  • 5 c
    chicken or beef broth
  • 1
    bay leaf
  • 2 Tbsp
    unsalted butter
  • 2 Tbsp
    olive oil
  • 1/2 tsp
  • 1/4 tsp
  • 1/4 tsp
    dry mustard
  • 1/2 c
    parmesan cheese, grated
  • 1/4 c
    smoked gouda
  • ·
    chopped fresh parsley and chives for garnish

How to Make German Risotto


  1. Sautee onions in a pan that's hot with all the olive oil and butter. Stir occasionally until onions are translucent and a little browned, about 8-10 minutes.
  2. At the same time, warm your broth with your bay leaf, on a separate burner. Simmer, then lower heat to keep it warm. Don't boil.
  3. Add the sausage to the onions and brown it. Drain off 3/4 of the grease and add garlic.
  4. Add the rice to the sausage and stir a few times until rice is toasted and opaque.
  5. Add dry mustard, marjoram, salt and beer to the rice. Cook until beer has been almost evaporated.
  6. Into the rice, add 2 ladles full of broth. Stir the risotto frequently until nearly all the broth has been absorbed (reserve about half a ladle). Important to keep stirring.
  7. When that broth has been absorned, add 2 more ladles of broth. Stir frequently until that broth has been absorned. Then add more broth; continue this process until you have used all the broth or until the rice has become fully cooked and tender.
  8. Turn off heat and stir in the remaining half ladle of broth, and then the parm cheese. Serve immediately with the smoked gouda on top, and chopped fresh parsley and chives for garnish and flavor.

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